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Full Online Book HomeLearning KitchenDiabetic - Stuffing
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Diabetic - Stuffing Post by :84xads Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1360

Click below to download : Diabetic - Stuffing (Format : PDF)

Diabetic - Stuffing

2 1/2 cups low fat, low sodium chicken broth
3 onions, diced
6 cups diced whole-grain bread
1 tablespoon paprika
1/4 cup egg substitute
salt and pepper to taste


In a skillet over medium-high heat, heat 1/2 cup of the chicken broth. Add the onions and cook for 10 minutes until onions have softened.

In a bowl, combine the cooked onions, remaining broth, bread, paprika, egg substitute and salt and pepper. Mix well. Place mixture inside the cavity of a turkey or place it in a casserole dish.

If stuffing is to be baked separately from the turkey, place stuffing in a preheated 350-degree oven and bake for 45 minutes.

Variations include - Herb Stuffing: Add 1 tablespoon mixed chopped sage, rosemary, and parsley.

Fruit Stuffing: Add 1/2 cup diced tart apples, washed cranberries, or diced pears.

Sweet Stuffing: Add 1 teaspoon allspice, cinnamon, nutmeg, or ginger.

Mushroom Stuffing: Add 1 cup sliced mushrooms (white or wild). Saute with the onions. Cook until mushrooms are soft.

Chestnut Stuffing: Add 1 cup roasted chestnuts, peeled (chestnuts are low in fat). To save time, use a jar of water-packed chestnuts (some grocers stock these around the holidays) instead of roasting the chestnuts.

Dried Fruit Stuffing: Add 1 cup diced dried apricots, apples, figs, cranberries, or cherries.

Corn Bread Stuffing: Replace 3 cups of the whole-grain bread with 3 cups cornbread.

Makes 12 to 14 - 1/2 cup servings
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